fclarity

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  • 1989 Louis Latour Corton-Charlemagne

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    5/8/2024 - fclarity wrote: 95 Points

    Another fantastic bottle, great color, fantastic stony finish, and no sign of excess wood.

    Maybe the best bottle of this I have had in quite some time!

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  • 1964 Marcarini Barolo Brunate

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    5/5/2024 - fclarity wrote: 94 Points

    This is not a producer that is highly regarded or particularly expensive. It may be because the wines are made in a lighter, more accessible style. I believe this view underestimates them. The wines age extremely well, they are well balance, and have good complexity after 40 years or so.

    This wine had a light red center and light orange rims. The medium intensity nose was attractive with sandalwood, dried out orange zest, roses, and soil.

    In the mouth, this wine had nice rounded edges but had enough T&A to be formidable and stand up to food. It had excellent length and good spice to its flavors.

    This is a lovely wine that will easliy stay at this level for another 15+ years. Do not hesitate to give it 4 hours in the decanter before you start drinking it!

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  • 1996 Louis Jadot Corton-Charlemagne Domaine des Héritiers Louis Jadot

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    5/5/2024 - fclarity wrote: 94 Points

    From a bottle purchased early on, this wine looked great with a deep yellow center ad clear rims. The medium+ intensity nose took a while to come around. It showed citrus, white stone, and a little smoke. It still seemed a bit tight but was certainly in the zone.

    As you would expect for a 96, this wine was quite crisp which covered up the fact that it was also rich and fruit driven. It had excellent length.

    This was surprisingly good and verging on 95 points. It would probably have gotten there if I had given it 5 hours of decanting instead of only 3.

    Impressive.

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  • Fractalage says:

    6/29/2019 2:15:00 PM - You are so right! The condition of the bottle and cork is very important for old bottles in the notes. AND tasting of sediment is also revealing and quite delicious, also nutritious. Also, most don't note for how long the bottle was rested after transport. Cloudy wine should not be opened! Let that sediment settle. Even a small disturbance of the bottle can bring up sediment which will greatly change the wine's taste. For me it's also important to note the changes in decanted to undecanted bottle and what sort of aeration was used. I love your attention to details like that. Just please don't be bidding on the wines that I want! ;)) I'm in Palo Alto, so if you're ever interested in a blind tasting, I'll set it up.

  • aquacongas says:

    6/27/2019 7:39:00 AM - I agree latour 1961 from Magnum a few month before Latour vs Palmer 1961 was in unbelievable shape. So fresh even 6 hours of decantation. Cheers

  • oldwines says:

    2/4/2019 4:32:00 AM - My Sentiments exactly!!! Aeration is so key to the maximum enjoyment of wine! Check out my website, I have a similar though less complete discussion. www.dtpwineadvisors.com

  • redmancge says:

    1/6/2019 1:24:00 PM - This is one of the most thorough and common sense approaches I've read on CT not only more informative ways of rating a wine but ways of tasting as well. Also great tips about aerating.....can never have enough different views on ways to approach that. Your review on the 90' Stag's Leap Cask 23 prompted me to decide that I need to open my magnum of it tonight for my birthday. Hope mine is as great as yours sounded Cheers and Thanks!

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